Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 

A Kansas State University extension specialist says lupin has the same protein that causes allergic reactions to peanuts and soybeans in some people.

Any food product bearing a gluten-free claim labeled on or after Aug. 5 must meet the requirements of a rule issued in August 2013 by the U.S. Food and Drug Administration.

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so. 

A longtime snack favorite, pork rinds are garnering new fans, thanks to their better-for-you ingredients and innovative flavors.

Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.

As more consumers continue to discover the nutritional benefits and great taste of today’s jerky and meat snacks, the outlook for the category looks bright.

Nuts are one of the fastest-growing segments in snacks. New snack nuts and trail mixes pair better-for-you ingredients with bold, fun flavors and convenient packages for easy-to-eat products that wake up the taste buds and provide long-lasting energy.

Pretzels are starting to take a larger market share in the snacking category, as manufacturers look for unique ways to compete with and overtake chips and crackers.